Cheddar-Crusted Chicken with Honey-Roasted Carrots and Broccoli

This cheddar-crusted chicken recipe brings together crispy, cheesy chicken cutlets and sweet honey-roasted vegetables for a satisfying weeknight dinner. The chicken is coated in a crunchy panko-cheddar crust and baked until golden, while carrots and broccoli roast with honey for a caramelized finish. A simple creamy Dijon sauce ties everything together.

With minimal prep and oven-ready trays, this dish comes together quickly and cleanup is a breeze. Perfect for busy evenings when you want a homemade meal without the hassle.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 unit Oven-Ready TrayView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 unit Cooking SprayView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Wash and dry produce. Trim, peel and cut carrots diagonally into ¼-inch-thick pieces. Cut broccoli into bite-size pieces. In a small bowl, combine panko, cheddar, half the fry seasoning, a drizzle of olive oil, salt and pepper.
2. Lightly coat one oven-ready tray with cooking spray or oil. Pat chicken dry; season all over with remaining fry seasoning, salt and pepper. Place chicken in prepared tray; brush tops with half the sour cream. Mound panko mixture on top, pressing to adhere. Bake on top rack until crust is browned and chicken is cooked through, 15-20 minutes.
3. In another oven-ready tray, toss carrots and broccoli with a drizzle of oil, honey, salt and pepper. Roast on top rack until browned and tender, 15-20 minutes.
4. Meanwhile, in a small bowl, combine mustard, remaining sour cream, salt and pepper. Add water 1 teaspoon at a time until drizzling consistency. Slice chicken crosswise. Serve chicken and vegetables with sauce drizzled over.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but you may need to pound them to even thickness and adjust cooking time accordingly.

Can I substitute the vegetables?

Absolutely! Try cauliflower, green beans or bell peppers in place of broccoli or carrots.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.